INGREDIENTS
1 1/2 cups
water
1 tsp
active yeast
4 cups
flour
1 tsp
kosher salt
1/3 cup
olive oil
2 tbsp
olive oil
1 serving
Salt & Pepper
6 tbsp
pesto
12 oz
fresh mozzarella
4 oz
fontina cheese
4 oz
goat cheese
1/4 cup
pecorino romano
1/4 cup
olive oil
5 cloves
garlic
2 pints
grape tomatoes
1 tbsp
balsamic vinegar
16
fresh basil leaves
1 serving
Salt & Pepper
3 handfuls
arugula